Mediterranean Diet Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Dive into the bold flavors of the Mediterranean with this Grilled Octopus Tentacle recipe, paired with a zesty Lemon-Herb Vinaigrette. Tender octopus tentacles are simmered to perfection, then charred on the grill for a smoky finish that balances their natural sweetness. The vibrant vinaigrette—featuring fresh lemon juice, olive oil, garlic, parsley, and oregano—adds a bright, herbaceous note that complements the dish beautifully. Perfectly suited for the Mediterranean diet, this seafood delicacy is both healthy and irresistibly delicious. Serve as a stunning centerpiece for a seafood feast or an elegant appetizer, garnished with a fresh lemon wedge for a burst of citrus. Ready in just over an hour, this recipe is a testament to simple ingredients creating unforgettable flavors.
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Recipe Information
Ingredients
- 4 pieces Fresh octopus tentacles
- 1 whole Lemon
- 0.25 cup Olive oil
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Red wine vinegar
- 2 cups Water
- 1 whole Bay leaf
- 1 for garnish Lemon wedge
Instructions
Rinse the octopus tentacles under cold water and pat them dry with a paper towel.
In a large pot, bring 2 cups of water to a boil and add the bay leaf along with a pinch of salt.
Reduce the heat to a simmer, then add the octopus tentacles and cook them for 45 minutes or until they are tender. Use a fork to test the tenderness.
Once cooked, remove the tentacles from the pot and let them cool slightly. Pat them dry with paper towels.
While the octopus is cooling, prepare the lemon-herb vinaigrette. Mince the garlic cloves and finely chop the parsley and oregano.
In a small bowl, combine the juice of 1 lemon, olive oil, minced garlic, chopped parsley, oregano, red wine vinegar, salt, and black pepper. Whisk the mixture well until all ingredients are thoroughly combined.
Preheat a grill or grill pan to medium-high heat.
Brush the octopus tentacles with a little olive oil to prevent sticking and place them on the grill. Cook for 3-4 minutes on each side until they develop a nice char.
Remove the tentacles from the grill and transfer them to a serving platter.
Drizzle the lemon-herb vinaigrette over the grilled octopus tentacles and garnish with a lemon wedge.
Serve immediately and enjoy your Mediterranean Diet Grilled Octopus Tentacles with Lemon-Herb Vinaigrette.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
